SEASONS READINGS + French Bistro book #giveaway

At Bistro Rousseau and Maison Rousseau, the bed-and-breakfast that neighbors the bistro--both of which are now mine, eek!--we are getting ready for the onslaught of visitors that come to Napa Valley during the holidays. Why do they come? Because there are so many festive things to do.

The wine train will embark on an all-new musical and interactive journey -- yes, interactive -- to Santa's Workshop! Magical wristbands will enhance the experience. In addition to wine, you can enjoy hot chocolate, cookies, and more.

Or you can go to Yountville, which is very near to my sweet Nouvelle Vie, and see the town transformed into a magical winter wonderland using thousands of tiny, energy-efficient twinkling lights. Isn't that wonderful that everyone is becoming so energy conscious? During the day, you won't want to miss the art galleries!

If you're celebrating Hanukkah, you might want to take in the Judd Hill Hanukkah Hootenanny! I kid you not. Hootenanny. You can sip current vintages and specialty wines, enjoy beef brisket sliders, a latke bar (honestly...I've never heard of such a thing - fabulous, right?!) featuring Judd's secret recipe, and more. This is a fundraising event, and we all like to support those, don't we? Especially at this time of year.

If you stop into Bistro Rousseau, expect a delicious meal. We'll start the menu with caviar or smoked salmon on blinis, the traditional apéritif. The French particularly love oysters, so you can expect those, as well. Of course, they aren’t cheap, but they are wonderful at this time of year. Now, snails (escargot) might not be eaten as often in France as people believe, but at Christmas, they shine. Especially in Burgundy, home of the “escargot du Bourgogne.” We'll serve them as an appetizer with parsley and garlic. Yum!

Of course, we’ll offer the traditional turkey with chestnut stuffing, but we also like to include a choice of other fowl, like pheasant or goose. I'm thinking roasted goose with crispy skin à la Jacque Pépin. What do you think? It's the honey that makes it sizzle.

For dessert, we will be splurging with a variety of desserts, including my favorite, bûche d' Noel. We will serve it in the typical way as well as gluten-free! And why not? I think everyone should enjoy this luscious dish!

By the way, many of my customers ask me what is the one technique everyone should know. Other than to know how to make the five mother sauces, I suppose it should be how to sharpen your knife in the proper manner.

Do you have an addition to my menu? My talented chef and my best friend Jorianne have already offered their two cents. Fire away. I'm all ears!

GIVEAWAY

Today, my author Daryl is giving away a copy of A DEADLY ECLAIR, the first in this series, to one commenter. We all know giving and receiving books is one of the delights of the holiday season. Leave a comment and your email (cryptic if necessary) so she can contact you if you win. She'll pick a winner on December 9th.

Blurb:

Mimi Rousseau’s dream to open her own bistro has seemed beyond her grasp ever since she was chased back home to Nouvelle Vie in Napa Valley by her late husband’s tremendous debt. Fortunately, her best friend Jorianne introduced her to entrepreneur Bryan Baker, who invested in the promising restaurateur’s project. So Mimi works the bistro and inn until she’s able to pay it off and call it her own. Now, Mimi is throwing the inn’s very first wedding—the nuptials of famous talk show host Angelica Edmonton, daughter of Bryan’s half-brother, Edison.

This wedding will be the talk of the town, but anxious Mimi is sure the bride’s puffed-up expectations will collapse, especially when Edison gets drunk and rowdy at the out-of-towners’ dinner. By the evening, things are looking sweet again…until the next morning, when Bryan is found dead at the bistro with an éclair stuffed in his mouth.

All the fingers point at Mimi, whose entire loan is forgiven if Bryan dies. So it’s up to her to éclair—er, clear—her name before the killer turns up the heat again in A Deadly Éclair, Agatha Award-winning author Daryl Wood Gerber’s scrumptious series debut.

Agatha Award-winning Daryl Wood Gerber writes the brand new French Bistro Mysteries as well as

the nationally bestselling Cookbook Nook Mysteries. As Avery Aames, she pens the popular Cheese Shop Mysteries. A DEADLY ÊCLAIR, the first French Bistro Mystery, comes out November 2017. Daryl also writes stand-alone suspense: DAY OF SECRETS and GIRL ON THE RUN. Fun tidbit: as an actress, Daryl appeared in “Murder, She Wrote.” She loves to cook, and she has a frisky Goldendoodle named Sparky who keeps her in line!

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Sounds like a wonderful book. I just got this on FB. I have been reading the Cozy Mysteries and love them but have noticed there are so many more like that. I LOVE Eclair's, but they don't love me (if you know what I mean). I am not the baker or cook in my family my husband is and he makes a MEAN Sweet Potato PIe. Hoping to get to reading some of these books. Have a Merry Christmas and a Happy New Year. Would like to know where I can buy these books. jwash54@gmail.com

Well, all, I'm having the most difficult time "replying" to all of you. Not sure what is up with Blogger. GRRR. Just want to say thank you for chiming in this morning. Tell a friend and I'll announce a winner on Friday. Merry, merry. ~ Daryl

God gave me such a love of books that I always have one I'm reading. Love the light hearted ones with a touch of murder mystery and close knit friends..your books touch all the bases......terrysaunders29@hotmail.com

My husband would love the oysters and we would both try the escargot. I'm all for trying new dishes - as long as they are cooked. I would love to try a Paris-Brest. It sounds heavenly. Don't think it's French but this recipe for Green Bean/Shoepeg Corn Casserole I think would be a nice side dish. Better than just just plain old green beans. :)

Green Bean & Shoepeg Corn CasseroleServes 8Ingredients1 can French style green beans, drained1 can white shoepeg corn, drained1 can celery soup, undiluted1 ½ cups grated Mild Cheddar ½ cup sour cream½ cup chopped onion1 can water chestnuts, finely chopped1 roll or tube of Ritz crackers1 stick of butter, meltedSpray casserole dish with non-stick spray. Place drained green beans in casserole dish. Top with drained shoepeg corn.In bowl mix celery soup, cheddar cheese, sour cream, onions and water chestnuts until combined. Spoon on top of veggies in casserole dish.Crumble crackers in bowl and drizzle with melted butter. Stir to coat crackers. Sprinkle over top of cheese mixture in casserole dish.Bake in a 350 degree oven uncovered for 40 minutes.Thanks for the blurb and the chance to win a copy of A DEADLY ECLAIR.

Happy Holidays! This book is sitting on my “to read” shelf from the library. However, I’d be thrilled to win a copy and send it along to a friend. I already have someone in mind. Thanks for the opportunity to win-win! Lldawnjm (at) gmail (dot) com.

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We are the characters--major and minor--who inhabit the pages of some of your favorite cozy mysteries.We're coming out from between the covers and welcoming you into our lives.So grab a nice cuppa, settle in, and learn what happens when our authors aren't looking.